Cooking Bucket List

Cooking is an education—in chemistry, culture, history and sustainability. A few years ago I began creating a “Cooking Bucket List,” jotting down ingredients or recipes to expand my repertoire and palate. Some, such as “lentils” or “duck,” are foods I’d never prepared—or, in the case of rhubarb, had never even tasted! Others, such as “fish and chips” or “coq a vin,” are international classics. And then there are a few foods, such as “ricotta” or “applesauce,” that I typically purchase already prepared, but could learn to make from scratch.

I’ve slowly crossed items off the list, discovering some recipes worthy of sharing (for those, I’ve included a link) and others I’ve gradually morphed into my own creations (marked with an asterisk*). Think I’ve missed something? Leave a suggestion or recipe link in the comments. I’d love to hear what you’re cooking!